Longhorn Steakhouse Parmesan Chicken Recipe
If you love the comforting, savory crunch of a well-browned, cheesy-crusted chicken cutlet with a silky Parmesan sauce, you’re in the right place. In this post I’ll walk you through a chef-tested, home-friendly take on Longhorn Steakhouse Parmesan Chicken — a copycat-style recipe inspired by the steakhouse favorite. You’ll get a full ingredient list, step-by-step instructions, chef tips, variations (air-fryer, gluten-free, lighter), serving suggestions, make-ahead and storage notes, troubleshooting, and plating ideas. Read on and you’ll be confidently serving restaurant-style Parmesan chicken that’s juicy inside, crisp outside, and loaded with flavor.
Quick note before we start
This post shares a recipe and method inspired by the flavors and presentation of LongHorn Steakhouse’s Parmesan Chicken but it’s my chef’s take and not the restaurant’s official recipe. I’ve focused on techniques that deliver consistent, delicious results in a home kitchen.
Why this dish works (flavor + technique)
Parmesan-crusted chicken succeeds because it balances texture and taste:
- Texture contrast — a crunchy, golden crust (panko + Parm) against tender, juicy chicken.
- Umami + brightness — nutty Parmesan, browned butter and a sauce with garlic, a splash of acid (lemon or wine) and fresh herbs keep things lively.
- Searing + finishing — quick high-heat sear locks in juices and creates a fond (browned bits) for a flavorful pan sauce. Brief oven finish ensures even doneness without burning the crust.
Understanding that structure helps you adapt the recipe (air-fryer, baked, or lighter sauce) without losing the essence of the dish.
Recipe overview (yields 4 servings)
- Prep time: 25–35 minutes (plus optional brine/chill)
- Cook time: 20–25 minutes
- Total time: ~50–60 minutes
- Difficulty: Intermediate (important technique: pounding for even thickness, pan searing)
Ingredients
For the chicken
- 4 boneless, skinless chicken breasts (about 6–8 oz / 170–225 g each)
- 1 teaspoon kosher salt (for seasoning before breading)
- ½ teaspoon freshly ground black pepper
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 1 tablespoon milk or water
- 1 ½ cups (150 g) panko breadcrumbs
- 1 cup (100 g) finely grated Parmesan cheese, divided (¾ cup in breading, ¼ cup for sauce/garnish)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning or a balanced mix of dried basil/oregano
- 3 tablespoons neutral oil (vegetable or canola) + 2 tablespoons olive oil or 2 tablespoons unsalted butter for pan sear
For the sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced (or 1 teaspoon jarred, quality garlic)
- ½ cup dry white wine (optional — substitute extra chicken stock if you prefer no alcohol)
- ½ cup low-sodium chicken stock
- ¾ cup heavy cream (for richness — use half-and-half if you want it lighter, but it will be thinner)
- ¼–½ cup freshly grated Parmesan cheese (to taste)
- 1 teaspoon Dijon mustard (optional — helps emulsify)
- Juice of ½ lemon (about 1 tablespoon) — adjust to taste
- Salt and pepper to taste
- Finely chopped fresh parsley for finishing
Equipment & tools
- Meat mallet or heavy skillet for pounding
- Three shallow dishes (flour, egg wash, breadcrumb mixture)
- Large heavy skillet (cast-iron preferred)
- Oven-safe baking dish or sheet
- Instant-read thermometer (very strongly recommended)
- Whisk and wooden spoon
Prep: small steps that make a big difference
- Even thickness — butterfly the thicker side of each breast and gently pound to an even ½-inch thickness. Even thickness = even cooking, no drying out.
- Optional quick brine (recommended if chicken is thick or you want extra juiciness): dissolve 1 tablespoon kosher salt in 2 cups (500 ml) water and submerge chicken for 15–20 minutes; pat dry thoroughly before seasoning. Do not over-brine or the breading won’t adhere well.
- Set up dredging station — flour seasoned lightly with salt/pepper; eggs whisked with milk; panko mixed with ¾ cup Parmesan + garlic powder + onion powder + Italian seasoning.
- Chill before cooking — once breaded, rest chicken on a wire rack in the fridge for 10–15 minutes. This helps the crust adhere and prevents it from falling apart when it hits the pan.
Step-by-step cook method
1. Bread the chicken
- Season both sides of each chicken breast with a pinch of salt and pepper.
- Dredge in flour — shake off excess.
- Dip in egg wash, letting excess drip.
- Press into panko-Parmesan mixture — press firmly so crumbs adhere. Shake off any loose crumbs and place on a tray. For an extra robust crust, double-dip: egg wash again and press into crumbs a second time.
2. Sear for color and flavor
- Preheat oven to 400°F (200°C).
- Heat a large skillet over medium-high heat. Add 3 tablespoons neutral oil (and if using, 1 tablespoon butter for flavor).
- When oil shimmers (but before it smokes), add chicken. Don’t overcrowd the pan — work in batches if needed.
- Sear 3–4 minutes per side until deeply golden (don’t worry about full doneness — we’ll finish in oven). The browned bits left in the pan (fond) are flavor gold for the sauce.
- Transfer seared breasts to an oven-safe tray and pop into the preheated oven for 6–10 minutes, or until internal temperature reads 160°F (71°C) — carryover heat will bring it to 165°F (74°C) during resting.
3. Make the Parmesan pan sauce
- Reduce heat to medium. In the same skillet, add 2 tablespoons butter. Sauté minced garlic 30–45 seconds until fragrant (don’t brown).
- Pour in white wine to deglaze the pan, scraping up browned bits. Let it reduce by half (about 2 minutes). If not using wine, deglaze with chicken stock and allow to simmer to concentrate flavor.
- Add chicken stock and simmer 1–2 minutes.
- Stir in cream and Dijon mustard; simmer 2–3 minutes until sauce thickens slightly.
- Remove from heat and whisk in ¼–½ cup grated Parmesan until melted and smooth. Add lemon juice and season to taste with salt & pepper. If the sauce seems too thick, thin with a splash of stock or water.
- For a smoother sauce, you can strain the pan, but I recommend keeping the fond for flavor and whisking it into the sauce for complexity.
4. Finish and serve
- Remove chicken from oven, rest 3–5 minutes.
- Spoon warm Parmesan sauce over each breast and garnish with a little extra grated Parmesan and chopped parsley.
- Optionally, place under the broiler for 60–90 seconds with a sprinkle of additional cheese to get a gratin-like finish — watch closely to avoid burning.
Chef’s tips & troubleshooting
Don’t skip the pounding
Thin, even cutlets cook quickly and stay juicy. Pounding to ½ inch reduces cook time and risk of overcooking.
Bread crumb adhesion
- Press panko mixture firmly into the chicken and chill briefly. A thin coating of mayo instead of egg can help crumbs stick and add richness (used in some restaurant techniques).
- Double-dipping the egg and crumbs gives a thicker, crunchier shell.
Oil temperature
You want hot oil that sizzles gently but doesn’t smoke. If oil is too cool, the breading will absorb grease and get soggy; too hot and the crust will burn before the inside cooks.
Don’t overcook
An instant-read thermometer is your best friend. Remove chicken from oven at ~160°F (71°C), rest 3–5 minutes; internal temp should reach 165°F (74°C).
Sauce adjustments
- If the sauce breaks (fat separates), remove from heat, whisk in a splash of cold water or cream slowly, or add a small amount of cornstarch slurry to re-emulsify.
- Prefer a lighter sauce? Use half-and-half or reduce the cream, and finish with a tablespoon of butter off heat for shine.
Variations & adaptations
1. Air-fryer Parmesan Chicken (lighter crisp)
- Preheat air fryer to 400°F (200°C). Lightly spray breaded chicken with oil. Air-fry 8–10 minutes, flipping halfway, until internal temp reaches 165°F. Make sauce on stovetop as above.
2. Gluten-free version
- Use rice flour or almond flour for dredge and certified gluten-free panko or crushed GF cornflakes for the crumbs.
3. Lighter / lower-calorie
- Bake instead of pan frying: place breaded cutlets on a greased rack set over a baking sheet and bake at 425°F (220°C) for 12–16 minutes, flipping once. Use ½ cup light cream or Greek yogurt (stirred in off heat) for the sauce.
4. Spicy Parmesan Chicken
- Add ½–1 teaspoon cayenne or crushed red pepper to the panko mix; finish sauce with a pinch of smoked paprika for depth.
5. Mediterranean twist
- Add chopped sun-dried tomatoes and baby spinach to the sauce, wilt briefly, and finish with fresh basil.
6. Stuffed Parmesan Chicken
- Butterfly breasts, stuff with fresh mozzarella and basil, close and secure with toothpicks, then bread and cook. Increase oven time to account for thickness.
Sides, pairings & plating ideas
Longhorn Steakhouse Parmesan Chicken feels indulgent — match it with sides that complement rather than overwhelm.
- Classic steakhouse sides: garlic mashed potatoes, roasted Brussels sprouts, or steamed broccoli.
- Lighter sides: lemon-garlic asparagus, a crisp arugula salad with shaved Parmesan, or quinoa pilaf.
- Bread: toasted garlic baguette or warm yeast rolls to mop up sauce.
- Wine pairing: a buttery Chardonnay or a medium-bodied Pinot Noir balances the creaminess; for non-alcoholic, sparkling water with lemon or a lemon-ginger iced tea.
- Garnish: finishing lemon zest, extra grated Parmesan, and a scattering of parsley or chives adds color and brightness.
Plating tip: spoon some sauce in the center of the plate, set the chicken atop the sauce, then add a small side portion (mashed potatoes) and a vegetable. A sprinkle of microgreens gives restaurant polish.
Make-ahead, storage & reheating
- Make-ahead: You can bread the chicken and keep it refrigerated up to 8 hours before cooking. For better texture, chill uncovered on a rack for 10–15 minutes before searing.
- Store: Refrigerate leftovers in an airtight container up to 3 days.
- Reheat: To preserve crust, reheat in a 350°F (175°C) oven on a wire rack for 8–10 minutes until warmed through. Microwave will soften the crust. Warm sauce gently on stovetop; add a splash of cream or stock to loosen.
- Freeze: Cooked chicken freezes best without sauce — freeze on a tray then transfer to bags for up to 2 months. Reheat from frozen in a 350°F oven, adding a few extra minutes.
Nutritional notes (approximate)
Calories, fat, and sodium will vary with portion size, breading thickness, and amount of sauce. The heavy cream and cheese make this a richer dish — consider lighter sauce options (half-and-half, stock-based reduction) if you’re watching calories.
Common FAQs
Q: Can I use thin-sliced chicken cutlets instead of pounding breasts?
A: Yes — thin cutlets save time and cook quicker. Reduce searing/oven time accordingly.
Q: My breading falls off during cooking — why?
A: Either the dredging station wasn’t pressed firmly enough, chicken was wet (pat dry), or oil wasn’t hot enough. Chill breaded pieces briefly to help adhesion.
Q: How do I avoid a grainy sauce after adding Parmesan?
A: Use freshly grated Parmesan (not pre-grated) which melts smoothly. Add cheese off heat or on low, and whisk consistently. If it clumps, a tiny splash of warm stock or cream while whisking will smooth it.
Q: Can I make this dairy-free?
A: Use a dairy-free butter alternative for searing and swap heavy cream for full-fat coconut milk (flavor will shift). Use a dairy-free Parmesan alternative for the crust if available.
A sample timeline to streamline dinner service
- 50–60 minutes before serving: Flatten chicken, set up breading station.
- 40 minutes: Brine (optional) or prep sides (potatoes in oven, veggies prepped).
- 25 minutes: Bread chicken, chill 10–15 minutes.
- 15 minutes: Preheat oven and skillet. Sear chicken in batches.
- 10 minutes: Transfer to oven to finish; prepare sauce in skillet.
- Serve immediately, garnish and enjoy.
Final thoughts — bringing the steakhouse to your table
Longhorn Steakhouse Parmesan Chicken is irresistible because of the marriage of texture and flavor: crunchy, cheesy crust meeting succulent chicken and a silky Parmesan sauce. With the techniques above — even pounding the meat for uniform thickness and using the pan fond to build your sauce — you’ll achieve a restaurant-quality result in a home kitchen.
This recipe invites personalization: swap herbs, try an air-fryer for lighter crunch, or add sun-dried tomatoes and spinach for a richer plate. Whatever route you choose, the fundamentals remain the same: even cook, a well-adhered crust, and a balanced sauce.
Happy cooking — and enjoy that perfect bite: crunchy, cheesy, and deeply satisfying.
Longhorn Steakhouse Parmesan Chicken Recipe
Ingredients
- 4 boneless skinless chicken breasts (about 6–8 oz / 170–225 g each)
- Kosher salt and freshly ground black pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 tbsp milk or water
- 1 ½ cups panko breadcrumbs
- 1 cup finely grated Parmesan cheese divided (¾ cup for breading, ¼ cup for sauce/garnish)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning or dried oregano + basil
- 3 tbsp neutral oil vegetable/canola
- 2 tbsp unsalted butter for sauce/searing
- 2 cloves garlic minced
- ½ cup dry white wine optional — sub extra chicken stock if avoiding alcohol
- ½ cup low-sodium chicken stock
- ¾ cup heavy cream sub half-and-half for lighter sauce
- 1 tsp Dijon mustard optional
- Juice of ½ lemon about 1 tbsp
- Fresh parsley chopped (for garnish)
- Lemon wedges optional, for serving
Instructions
- Prep the chicken: Butterfly or slice thick breasts horizontally and gently pound each piece to an even thickness of about ½ inch. Pat dry, then season both sides lightly with kosher salt and pepper.
- Set up dredging station: Place flour in one shallow dish. Whisk eggs with milk in a second dish. In a third dish combine panko, ¾ cup grated Parmesan, garlic powder, onion powder, and Italian seasoning.
- Bread the chicken: Dredge a breast in flour and shake off excess. Dip into egg wash, then press firmly into the panko-Parmesan mix so crumbs adhere. Shake off any loose crumbs. For extra-crunch, double-dip (egg → crumbs again). Place breaded pieces on a wire rack and chill in the fridge 10–15 minutes to help adhesion.
- Preheat oven and pan: Heat oven to 400°F (200°C). Warm a large heavy skillet (cast iron preferred) over medium-high heat with 3 tbsp neutral oil and 1 tbsp butter (optional) until shimmering.
- Sear the chicken: Working in batches if needed, place breaded chicken into hot oil. Sear 3–4 minutes per side until deep golden brown. Don’t overcrowd. Transfer seared breasts to an oven-safe tray.
- Finish in the oven: Bake the seared chicken in the preheated oven 6–10 minutes, or until an instant-read thermometer inserted into the thickest part reads ~160°F (71°C) — it will rise to 165°F (74°C) while resting. Remove and rest 3–5 minutes.
- Make the Parmesan pan sauce: Using the same skillet over medium heat, add 2 tbsp butter. Sauté minced garlic 30–45 seconds until fragrant. Deglaze with white wine, scraping up browned bits; simmer until reduced by half (about 2 minutes). Add chicken stock and simmer 1–2 minutes. Stir in heavy cream and Dijon mustard, simmer 2–3 minutes until slightly thickened. Remove from heat and whisk in ¼–½ cup grated Parmesan until smooth. Add lemon juice and adjust salt/pepper to taste. If sauce is too thick, thin with a splash of stock.
- Plate and serve: Place rested chicken on plates, spoon warm Parmesan sauce over the top, sprinkle with extra grated Parmesan and chopped parsley. Serve with lemon wedges if desired.
Notes
- Pounding the chicken to uniform thickness ensures even cooking and juiciness.
- Use freshly grated Parmesan (not pre-grated) for a smooth, melty sauce.
- Chill breaded chicken briefly before frying to help the crust adhere.
- To avoid sogginess: ensure oil is hot but not smoking; fry in batches and drain briefly on a wire rack.
- Reheating: warm in a 350°F oven on a wire rack for 8–10 minutes to preserve the crust. Sauce reheats gently on the stovetop with a splash of stock or cream.
- Make-ahead: bread the chicken and refrigerate up to 8 hours before cooking. Cooked chicken freezes best without sauce — freeze on a tray then bag for up to 2 months.
- Variations: bake or air-fry for a lighter finish; add sun-dried tomatoes and spinach to the sauce for a richer twist; make gluten-free by using GF panko and GF flour.